Serves
4
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
- 400g pappardelle pasta
- 500g Italian pork meatballs
- 2 tablespoons olive oil
- 1 large red capsicum, cut into strips
- 500g jar Leggo’s Bolognese with Red Wine Pasta Sauce
- Shaved parmesan cheese, for serving
Leggo's Bolognese with Red Wine Pasta Sauce 500g
Method
STEP 1Cook pasta following packet directions. Drain and keep warm.
STEP 2
Heat oil in a large non stick frypan, add meatballs and cook, turning frequently until browned, approximately 7-8 minutes. Add capsicum and cook for a further minute or until softened and meatballs are cooked through. Add Leggo’s Pasta Sauce and bring to the boil.
STEP 3
Add cooked pasta and gently toss through the sauce. Serve sprinkled with shaved parmesan.
Tips
If meatballs are large, then divide them and re-roll into smaller balls. For an added vegetable boost, add a few handfuls of baby spinach leaves to pasta sauce before serving.